Snickerdoodle S’mookies

Jump to Recipe

  1. HOLD THE PHONE. Snickerdoodle S’mookies.
Snickerdoodle S’mookies from (@whatsgabycookin)


There was a moment in time when I didn't know what a snickerdoodle was! Can you even believe that? I shouldn't admit that publicly but it's true. I played tennis my whole life and we would carpool to and from tennis with 6 other girls. Everyones mom took turns driving us and with the driving responsibilities also came snack duties too! One of the girls Hala, her mom would make the most epic snickerdoodles and I can remember the first time she ever brought them. I freaked. And I've never looked back.

Snickerdoodle S’mookies from (@whatsgabycookin)

Today, I'm taking that base recipe and giving it a summer twist because more is more! 2 snickerdoodle cookies with a toasted marshmallow and some chocolate sandwiched in between. Hence... a s'mookie. S'mores but with cookies. Game over.

Snickerdoodle S’mookies from (@whatsgabycookin)

Snickerdoodle S’mookies

Author: Gaby Dalkin
5 from 1 vote
2 snickerdoodle cookies with a toasted marshmallow and some chocolate sandwiched in between. Hence... a s'mookie. S'mores but with cookies. Game over.
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 people


  • 8 ounces unsalted butter at room temperature
  • 1 ¾ cups sugar plus more if needed
  • 1 ½ tablespoons ground cinnamon
  • 2 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

For the s'mookies

  • Large marshmallows toasted
  • THIN chocolate bars easier to melt


  • Cream together the butter and 1 ½ cups sugar in a stand mixer until smooth, about 2-3 minutes.
  • Add the eggs, making sure to scrape down the sides of the mixing bowl. Add the flour, cream of tartar, salt and baking soda and mix on low until everything is incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
  • Preheat your oven to 400 degrees
  • Combine the remaining ¼ cup of sugar and cinnamon in a small bowl. Scoop out 2 tablespoons worth of dough and roll the dough into a ball and roll into the sugar. Place the cookies onto a parchment lined baking sheet, about 12 per sheet, and bake for 9-10 minutes until the edges are just slightly golden brown and the center is still a bit soft.
  • Remove the baking sheet from the oven and let the cookies rest for about 5 minutes before transferring them to a cooling rack. Repeat this process for the remaining dough.
  • Once the cookies are entirely chilled, take 2 cookies and on the bottom of one, add a few pieces of your favorite chocolate and a large warm toasted marshmallows. Top with the other cookie and sandwich together so the chocolate melts. Serve immediately


  • Anything can turn into a s'more if you heat it over the fire!
  • Nutrition information is for cookies only.

Nutrition Information

Calories: 366kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 153mg | Potassium: 133mg | Fiber: 1g | Sugar: 29g | Vitamin A: 515IU | Vitamin C: 0.04mg | Calcium: 23mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. 5 stars
    So I just saw this posted 5 seconds ago and now desperately need it in my life. What would happen if say, you were in the middle of a pandemic and couldn’t get cream of tartar and you don’t know how to bake so don’t know what the tartar is supposed to even do, but you still needed to make them ASAP. Could you omit? Or do you order already made snickerdoodle cookies via delivery?

    Asking for a friend.

    1. you kinda need it for snickerdoodles as it stabilizes everything! But IN AN EMERGENCY, i think you should try it without!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating